Times of the Islands - - Epicurious -


B Break­fast L Lunch D Din­ner SB Sun­day Brunch Ban­quet Fa­cil­i­ties En­ter­tain­ment Cock­tails Beer and Wine Veg­e­tar­ian


Ca­sual Ex­cel­lence. Af­ter a re­lax­ing day on the beach or brows­ing Sani­bel’s nu­mer­ous shops, it’s time to treat your­self to some de­li­cious, is­land-in­spired food. Sit at hand-painted ta­bles in­side, or en­joy the gar­den at­mos­phere of Peri­win­kle Place and sam­ple our Mon­terey Chicken Panini or Shrimp ‘n Chips for lunch, or come for din­ner and try the Pina-co­lada Co­conut Mahi―truly a treat! Our break­fast menu of­fers a tempt­ing va­ri­ety of omelets and pan­cakes, or you can try Eggs Nan­tua: two poached eggs on top of a crispy crab cake, topped with Hol­landaise sauce. Come see why the lo­cals love us! BLD

2075 Peri­win­kle Way, Sani­bel, blue­gi­raffe­sani­bel.com


Novel Cui­sine. Lo­cal restau­rant folk joined with South­west Florida nov­el­ist Randy Wayne White to develop a restau­rant based on a fic­tional char­ac­ter, and it’s a best-seller! The menu of­fers sand­wiches, sal­ads and en­trees. Don’t skip the mojito. LD

2500 Is­land Inn Road, Sani­bel, 239-472-8311, doc­fordssani­bel.com


Not a Mem­ber? Not a Prob­lem! The menu is clas­sic with an in­spired twist. Try the sig­na­ture lump crab bisque, the East­ern, West­ern or South­ern Burger, crisp em­panadas with pulled beef or the seared cow­boy steak. LD

949 Sand Cas­tle Road, Sani­bel, 239-472-3355, dunes­golf­sani­bel.com


Bovine Bounty. With a mas­sive menu that fea­tures every­thing from omelets to fish to pasta, this is no beef joint, de­spite the cow ref­er­ences. The fish din­ners are a good choice, un­less it’s break­fast, when you might con­sider the fish omelets. Check out the new full bar, of­fer­ing trop­i­cal cock­tails and sig­na­ture drinks, in­clud­ing their home­made White Mango San­gria! BLD

2163 Peri­win­kle Way, Sani­bel, 239-472-0606, sani­belis­land­cow.com


A Slice of Par­adise. A tasty tra­di­tion on the is­land for more than 20 years. Pizza just the way you want it, with your choice of five crust op­tions. Pasta, cal­zone and salad are also pop­u­lar. You might try cala­mari or br­uschetta for an ap­pe­tizer, and don’t miss the daily happy hour. LD

1619 Peri­win­kle Way, Sani­bel, 239-472-1581, is­land­pizza.net


Serves 4

Wet mix

1 cup heavy cream 3 eggs, 2 yolks and 1 whole 1 ta­ble­spoon Di­jon 2 tea­spoons Old Bay ¼ tea­spoon gran­u­lated gar­lic

Dry mix

2 slices white bread (no crust), cut into cubes 1 pound lump crab, drained ½ bunch cilantro, chopped fine ½ cup green onions

Cook heavy cream on medium high to re­duce by half and let cool. Add re­main­ing wet in­gre­di­ents. Blend with dry mix, adding crab last.

Mango salsa

2 man­gos, diced ¼ red onion, diced ¼ red pep­per, diced ½ jalapeno, diced 1 ta­ble­spoon cilantro, chopped ¼ cup oa­sis mango ¼ ta­ble­spoon cumin 2 tea­spoon Cholula hot sauce Salt and pep­per

Mix all in­gre­di­ents well

Cook­ing and prep

Form crab mix into 4 pat­ties and cook in oil-coated skil­let for 2 min­utes each side or un­til golden brown, then place in 350-de­gree oven for 6 to 8 min­utes un­til internal temp is at least 145 de­grees. Spoon de­sired amount of mango salsa over cakes. En­joy.

2075 Peri­win­kle Way, Sani­bel; 239-472-2525, blue­gi­raffe­sani­bel.com


Lo­cal Leg­end. It’s a ro­man­tic, in­ti­mate din­ner house; a re­laxed, open-air gath­er­ing place and an en­er­getic nightspot, all in one. Food ranges from splen­did seafood in­side to tasty burg­ers and sand­wiches in the lounge, where there’s live en­ter­tain­ment nightly.

1223 Peri­win­kle Way, Sani­bel, 239-472-1771, jacaran­daon­sani­bel.com


Cold Beer, Raw Bar. Come try the plumpest raw oys­ters, steam­ing hot-spiced peel-and-eat shrimp, fresh grouper and in­cen­di­ary Dead Par­rot Wings. The reg­u­lar hot buf­falo wings are your best bet. LD

Four lo­ca­tions: 6520-C Pine Ave., Sani­bel, 239-472-5353; 1036 Peri­win­kle Way, Sani­bel, 239-472-6939; 12951 McGregor Blvd., Fort My­ers, 239-476-9000; and wa­ter­front at 16501-B Stringfel­low Road, Bo­keelia, 239-283-5959, lazyflamingo.com


The World’s Best Break­fast. Res­i­dents and vis­i­tors have been en­joy­ing this Sani­bel clas­sic for six decades, and it’s easy to see why. Start your day with an Ocean Frit­tata: sea­soned shrimp, scal­lops and krab­meat, sautéed with broc­coli and fresh mush­rooms and topped with an ar­ti­choke heart and our creamy Al­fredo sauce as you view the pic­tures of our his­toric light­house that line the walls. Call- ahead seat­ing is avail­able. BL

362 Peri­win­kle Way, Sani­bel, 239-472-0303, light­house­cafe.com


Well-Smoked Ital­ian. The Five Cheese with Gor­gonzola, ri­cotta, spinach and ar­ti­choke hearts is just one of the pop­u­lar wood-fired piz­zas. Fresh pas­tas, chicken, seafood and veal round out the menu.

1200 Peri­win­kle Way, Sani­bel, 239-472-1998, matzaluna.net


In­dulge Your­self. Banan­aberry French Toast or an Ital­ian Omelet for break­fast? W e of­fer that and much more, in­clud­ing a Florida fruit bowl or Veg­gie Omelet, ser ved with Columbian cof­fee or a choice of ar­ti­san whole- leaf teas. Re­lax in our old- world at­mos­phere as you en­joy a Ba­con W rapped Chicken Roulade or Nor­mandie Snap­per for din­ner, paired with the per­fect wine from our ex­ten­sive list. Check out our Sun­set Menu

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